Make this sweet and creamy strawberry chia pudding tonight in around 10-minutes and tomorrow you'll have a fibre-rich brekkie that tastes a little like strawberry milk.
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Why this Recipe Works
Ingredients & Substitutions
Chia seeds. White or black chia seeds will do.
Dairy-free milk. I use soy milk to add a little more protein but oat and almond milk will work also.
Strawberries. Fresh strawberries are perfect but you can use frozen strawberries if fresh ones are out of season. Allow them to thaw before giving them a quick chop. Frozen strawberries will add a little tartness to the chia pudding, but it will still be creamy and delicious.
Vanilla. Adds depth and gives milkshake vibes.
Salt. Don't mind me, I add a tiny pinch of salt to everything to bring out the flavour. This is optional.
Step-by-Step Guide
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Step 1 and 2.
Transfer washed strawberries to a jar (or your blender jug) and add the milk, vanilla, salt and maple syrup.
Step 3.
Blend with your immersion (or stand) blender until the strawberries are all chopped up and incorporated into the milk. I like to make my mixture pretty smooth but a little chunky works too. If you are using a blender, transfer the mixture to a sealable jar or container.
Step 4.
Add the chia seeds and stir well before popping the lid onto the jar and transferring to the fridge. This chia pudding suspends well - the strawberry milk mixture is thick and can hold up the seeds - so I haven't had to go in and give it another stir to stop the chia seeds from clumping - but if you need to give it a stir, go for it.
It will around 3-4 hours in the refrigerator to absorb the liquid and create a thick, pudding-like texture.
Now you can go ahead and serve your creamy strawberry chia pudding with yoghurt, fresh fruit, nuts, seeds....whatever tickles your tastebuds.
FAQs
Either! Black and white chia seeds are nutritionally the same, both being good sources of omega-3 fatty acids and fibre.
Once the chia pudding is set, add another teaspoon or so to the mix and pop it back into the fridge for a few hours to soak up the moisture.
You can. If you like, you can pop your mixture into a blender and give it a whiz to break up the seeds.
You can eat too much of anything. Chia seeds are great little nutritional powerhouses, but they can cause tummy upset if eaten in excess. They are high in fibre and this can cause bloating and cramps. Everyone is different, so how much you can eat will depend on your individual reaction.
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Make This Recipe
Strawberry Chia Pudding
Equipment
- 1 immersion or stand blender
- 1 large jar with a lid
Ingredients
- 1 cup strawberries (around 120g) cut into quarters
- 1 cup soy milk 250ml
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch salt small
- 3 tablespoon chia seeds
Instructions
- In a bowl or jar, combine the strawberries, soy milk, maple syrup, vanilla, and salt. Blend with an immersion blender until smooth and creamy. You can also do this in a stand blender and transfer it to a sealable container or jar once blended.
- Add the chia seeds and stir into the mixture.
- Pop the lid on your container and transfer to the refrigerator for at least 4 hours, or overnight, until the mixture has a nice, soft pudding-like consistency.
- Serve your chia pudding in a small glass or jar topped with a dollop of yoghurt and mixed berries.
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